Ceviche

Ceviche

63

"This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish."
Saved
Save
I Made it Rate it Share Print

Ingredients

8 h 20 m servings 211 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
  2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

Reviews

63
  1. 76 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was really good. I used frozen scallops because I couldn't find fresh and was nervous about the quality, but I read that the process used for commercially freezing scallops kills some poten...

Most helpful critical review

I made this using halibut and perhaps the fish was too thick, but it took about 30 hours before the fish appeared "cooked." After tasting it, I decided it was a little bland and added more lime...

This was really good. I used frozen scallops because I couldn't find fresh and was nervous about the quality, but I read that the process used for commercially freezing scallops kills some poten...

I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut, etc. Gave to local restaurant, it's their "cold soup" of the day... I'm gin' it to acquaintances, ...

Oh My!!! Almost identical to the ceviche I used to order at one of my favorite restaurants! You can also substitute peeled & deveined shrimp in place of the scallops or use a combination! I'm...

I made this for my husband who is from Guadalajara. He loved it! Definately get more limes and cut up the scallops some. On my husbands request I left out the green pepper and celery and used re...

I've made this a dozen times --- mostly as written, here ... but I've incorporated a few "tweeks" that suit my tastes: I always make the entire dish a day before I want to serve it ---- makes a ...

Wonderful, beautiful, classic. Get extra limes to make sure you get enough juice and use any leftovers for Margaritas. We cut each scallop in half to make sure they "cooked" thoroughly and let e...

I prefer a little heat in my ceviche, so I added one diced jalepeno pepper. It was delicious!

Great recipe ! I substitute Shrimp for the Scallops and use a bit less parsley than what is called for.

Great.I used shrimp.I found a store that sells 100 count,peeled raw shrimp(just the right size). I used a little more cilantro & added a tablespoon of balsamic vinegar. trolleyjim